"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Light & Crispy Waffles Recipe

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This recipe for Light & Crispy Waffles, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

greg lull
Added: Friday, January 9, 2009


1 1/2 c. all-purpose flour
1/2 c. whole wheat flour
2 T. flax seed
2 T. wheat bran
2 T. wheat germ
1 T. instant yeast
1/2 t. salt
2 T. sugar
2 c. very warm milk
3 eggs, separated
1 t. vanilla
1/2 c. canola oil

Combine dry ingredients
Whisk together warm milk, eggs and vanilla
Stir dry and wet ingredients together until combined
Blend in canola oil
Whip egg whites (at room temperature) until soft peaks form
Fold egg whites into batter
Cover with plastic wrap and let stand for 45 minutes
Ladle onto hot waffle iron and cook until brown and crispy

Personal Notes:
Personal Notes:
This recipe works fine with all flour (replacing flax see, wheat bran and wheat germ).




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